Sourdough Discard Banana Bread
This moist, tender Sourdough Discard Banana Bread is rich with banana flavor, a hint of tang, and packed with cozy vibes.
Ingredients
Wet Ingredients:
- 1 cup mashed overripe bananas about 2–3
- ½ cup sourdough discard unfed, room temp
- 2 large eggs
- ½ cup brown sugar light or dark
- ¼ cup granulated sugar
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or chunks
- ½ tsp cinnamon or nutmeg
Instructions
Prep Your Oven and Pan
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
Mix Wet Ingredients
- In a large bowl, mash bananas. Whisk in discard, eggs, both sugars, melted butter, and vanilla until smooth and glossy.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Add spices if using.
Fold Everything Together
- Add dry mix to wet and fold gently until just combined. A few flour streaks are okay!
- Add Optional Mix-ins
- Stir in chocolate chips, nuts, or both. Pour into loaf pan and smooth the top.
Bake
- Bake for 55–65 minutes, or until a toothpick comes out clean or with moist crumbs.
Cool & Slice
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dairy-Free? Use coconut oil or vegan butter.
- Gluten-Free? Sub a 1:1 gluten-free flour blend.
- Make it Muffins: Bake at 350°F for 20–25 minutes in a muffin tin.
- Storage: Wrap tightly and store at room temp up to 3 days or freeze slices for 2 months.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSugar: 15g
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